Rosemary-Dill Hummus

Lately, when I go to the market, I try to find a fresh in-season herb, fruit or vegetable to try and incorporate into my cooking. Browsing the produce section this week, the fragrant, green dill caught my eye. Dill is an herb I wish I could add to everything; its scent and taste really appeal to me—but that’s not the end of why dill is an attractive addition to your meals.

The leaves of this tiny herb are packed with health benefits, too. While dill’s oils help digestion by promoting the creation of more digestive juices, the highlight of dill’s health boost is that it contains a decent amount of monoterpenes, free radical–fighting molecules. And when you combine it with garlic, dill becomes a potent antibacterial, helping to strengthen your immune system.

Plus, if you happened to read our article on the benefits of pulses—including beans, lentils and chickpeas—it seems like having hummus as a healthy, protein-packed snack or lunch is a no-brainer.

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I’ve been making a lot of hummus lately. It’s a great way to skip the meat but still get your protein fix, along with lots of fiber. While I mostly like it as a mid-afternoon snack, it can also be a good light lunch with carrots, cherry tomatoes, naan or pears (which I wholeheartedly endorse). But as delicious as hummus is, if you eat it quite often, it can get a little boring; hence, this new recipe—my twist on the traditional hummus.

Just one note before you dive into the recipe: I forgot to add the olive oil (whoops!), which is traditionally used in hummus. But I found that in the end, it didn’t really need it, though a drizzle over the top is a nice finishing touch.